Skip to main content
1073 views
Download
Leguminous Vegetables, Boiled, Excluding Fat and Salt
1 / 1

Leguminous Vegetables, Boiled, Excluding Fat and Salt

g Leguminous Vegetables Legumes Simmered
114 KCAL KCAL / 100g
9.6g Protein
1.9g Fat
14.7g Carbohydrates
Leguminous Vegetables Legumes Simmered

Leguminous Vegetables, Boiled, Excluding Fat and Salt

Nutri-Score: A (-5)

114 KCAL / 100g
9.6g Protein
1.9g Fat
14.7g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alanine 0.4 g
Alcohol 1 g
Arginine 0.6 g
Ash 2.3 g
Aspartic acid 1 g
Beta-Glucan 0.2 g
Boron 0.25 mg
Calcium 36 mg
Carbohydrate 14.7 g
Carotene Beta 47 mg
Chloride 24 mg
Chlorine 24 mg
Cholesterol 1 mg
Chromium 2.5 µg
Cobalt 0.01 µg
Complete Protein 1 g
Copper 0.25 mg
Cysteine 0.1 g
Energy 96 kJ
Fat 1.9 g
Fatty monounsaturated 0.4 g
Fatty polyunsaturated 1 g
Fatty saturated 0.3 g
Fatty trans 1 g
Fiber 1.5 g
Fiber insoluble 1.05 g
Fiber soluble 0.45 g
Fluoride 0.01 mg
Fructose 0.3 g
Galactose 1 g
Glicemyc Index 35 µg
Glucose 0.4 g
Glutamic acid 1.5 g
Glutamine 1 g
Glycine 0.35 g
Histidine 0.25 g
Inulin 0.5 g
Iodine 0.7 µg
Iron 2 mg
Isoleucine 0.35 g
Lactose 1 g
Leucine 0.7 g
Lutein 150 µg
Lutein + zeaxanthin 120 mg
Lysine 0.55 g
Magnesium 44 mg
Manganese 0.35 mg
Methionine 0.1 g
Molybdenum 15 µg
Natron 1.8 g
Nickel 0.05 mg
Omega 3 0.1 g
Omega 6 0.9 g
Oxalic acid 10 mg
Phenylalanine 0.45 g
Phosphorus 150 mg
Phytosterols 15 mg
Potassium 470 mg
Proline 0.35 g
Protein 9.6 g
Protein Animal 1 g
Protein Plant 9.6 g
Raffinose 0.5 g
Salt 0.01 g
Selenium 1.5 µg
Serine 0.45 g
Sodium 5 mg
Stachyose 1.2 g
Starch 13.7 g
Sucrose 0.3 g
Sugar 1 g
Sugar added 1 g
Sulfur 35 mg
Taurine 1 mg
Threonine 0.35 g
Total sugar alcohols 1 g
Tryptophan 0.1 g
Tyrosine 0.25 g
Valine 0.45 g
Verbascose 0.3 g
Vitamin A 4 µg
Vitamin ARE 8 µg
Vitamin B1 (Thiamin) 0.16 mg
Vitamin B12 (Cobalamin) 1 µg
Vitamin B2 (Riboflavin) 0.06 mg
Vitamin B3 (Niacin) 0.66 mg
Vitamin B4 (Choline) 25 mg
Vitamin B5 (Pantothenic acid) 0.24 mg
Vitamin B6 (Pyridoxine) 0.1 mg
Vitamin B7 (Biotin) 8 mg
Vitamin B9 (Folate) 46.8 µg
Vitamin C (Ascorbic acid) 2.2 mg
Vitamin D 1 µg
Vitamin D3 1 µg
Vitamin E 0.2 mg
Vitamin K 350 µg
Water 67.5 g
Zinc 1.1 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

The traditional culinary art of Japan: distinctive traits and regional classic dishes

To most of us, Japanese culinary culture is inextricably linked with the delicately prepared sushi, yet this nation harbors a far richer spectrum of flavors and cooking techniques. A typical meal in Japan is not merely rice served in a wooden bowl accompanied by green tea as an indispensable complement—it is, above all, a harmony of simplicity, seasonal ingredient selection, and meticulous attention to detail. Rice, serving as the foundation for most dishes, is not just a staple but also a cultural symbol deeply rooted in millennia-old traditions. What is particularly fascinating, however, is the immense culinary diversity across the archipelago’s regions. From the bold, aromatic soups of Hokkaido to the subtle flavors of Kyoto and the robust dishes of Okinawa, each prefecture boasts its own unique recipes, cooking methods, and local ingredients that have shaped its culinary identity for centuries. It is worth noting that Japanese cuisine is not merely a collection of dishes but also a philosophy that emphasizes balance among the five fundamental tastes: sweet, sour, salty, bitter, and umami. The latter, often overlooked in Western cuisines, plays a pivotal role here, lending depth and complexity to the dishes. Equally significant are the preparation methods—from raw *sashimi* to simmered *nimono* and deep-fried *tempura*—each demanding not only skill but also a profound understanding of the ingredients and their seasonal availability.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code